Soak Lentils: If using Spanish lentils, place them in a medium bowl, add cold water to cover by 1 inch, and let sit overnight.

Drain and rinse.

Cook Lentils: Place the soaked Spanish lentils or other lentils in a soup pot with the water, salt, pepper, halved onion, garlic, parsley, and bay leaves.

Bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 1 hour until well blended.

Add Vegetables and Meats: Add the potatoes, chopped onions, carrot, ham, chorizo, vinegar, and salt.

Cover and simmer for 30 minutes more or until the lentils are tender.

Finish and Serve: Squeeze the garlic flesh into the soup and discard the skin and bay leaves.

Serve hot.